I have been playing around for about 9 mos with smoking meat. I have done some Boston butts, some chicken and turkey, some briskets, and some ribs (pork). The more I do the more I find how little I know. There are a lot of different opinions out there on how to do things "right". I started out with a Brinkman water smoker but I find that this is not what I will need going forward (too small). If I have specific questions on how to handle smoking something where do I go on this forum? Looking forward to some good advice!!! Chris Helfer